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Monday, March 19, 2012

Yes !! it's Neivedyam's 5th Birthday!! My Hearty Thanks to all the visitors, followers and Sponsors of Neivedyam. Many Thanks to the 216 Google Friend Connect members, 63 Networked Blog friends, 178 FB friends, friends who do not forget to leave comments, silent visitors, for giving me the inspiration to keep going this long. If you guys had not been around, I would have stopped blogging long back:) Thanks to all the blog buddies who have come a long way with me since 2007. Your support means a lot to me!

Ingredients:

For the ghia koftas

1 1/2 cups grated bottle gourd(ghia/doodhi/laukhi)

1 cup boiled and mashed potatoes

1 tsp dry mango powder(amchur)

1/2 tsp turmeric powder(haldi)

1 tsp chilli powder

1 tsp Punjabi garam masala

2 tbsp besan flour

Salt to taste

Oil for deep-frying

For the Gravy

3 tbsp oil

2 tbsp broken cashewnuts(kaju)

1/2 tsp cumin seeds (jeera)

1 cup chopped onions

1/2 tsp chopped garlic

1/2 tsp chopped ginger

1 tsp thinly sliced green chillies

1/2 tsp coriander(dhania) powder

1/2 tsp turmeric powder(haldi)

1 1/2 cups chopped tomatoes

1/4 tsp Punjabi Garam Masala

2 tbsp cream

Salt to taste

Other Ingredients

2 tbsp chopped coriander(dhania) for the garnish

Preparation of the ghia koftas:

Squeeze the bottle gourd till all the water drains out

Add all the remaining ingredients, mix well and divide in to 8 equal sized koftas

To the besan flour add 2-3 tsp water and make batter like consistency, roll the koftas gently in the batter.

Heat the oil in and deep-fry the koftas in it till they are golden brown

Drain on absorbent paper and keep aside

Preparation of the Gravy:

Heat the oil in pan, add the cashew nuts and saute till they turn golden brown

Remove the cashew nuts, drain out the oil and blend them to a smooth paste. keep aside

Heat the remaining oil in the same pan and add the cumin seeds

When they crackle, add the onions and saute till they turn translucent

Add the garlic, ginger and green chillies and saute for another minute

Add the coriander powder, chilli powder, turmeric powder and tomatoes and cook till the oil separates from the gravy

Wow Sharmi...5 years, I had heard that after years of blogging and cooking the creativity and interest dies off....but with you it just keeps renewing. All your creations are lovely and innovative.Congrats and hope u have many more.